suddencooking.blogspot.com

Woel's Place

Monday, December 10, 2007. Leek and potato soup. 2 large leek,sliced. 250g potatoes, diced. Little chives to garnish. Melt the butter in a large saucepan or pot. Add in leek, potatoes, and onion and stir well to coat with butter. Cover the saucepan or pot with the lid,cook it with low temperature, stirring it. 160;frequently,for about 15min until the vegetables is softening. Add stock and milk,season it with salt and pepper. Bring to boil, reduce heat and simmer for another 20 min until vegetable tender.

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Woel's Place | suddencooking.blogspot.com Reviews

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Monday, December 10, 2007. Leek and potato soup. 2 large leek,sliced. 250g potatoes, diced. Little chives to garnish. Melt the butter in a large saucepan or pot. Add in leek, potatoes, and onion and stir well to coat with butter. Cover the saucepan or pot with the lid,cook it with low temperature, stirring it. 160;frequently,for about 15min until the vegetables is softening. Add stock and milk,season it with salt and pepper. Bring to boil, reduce heat and simmer for another 20 min until vegetable tender.

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6 1 onion

7 750ml chicken stock

8 salt and pepper

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10 vegetable soup your choice

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Woel's Place | suddencooking.blogspot.com Reviews

https://suddencooking.blogspot.com

Monday, December 10, 2007. Leek and potato soup. 2 large leek,sliced. 250g potatoes, diced. Little chives to garnish. Melt the butter in a large saucepan or pot. Add in leek, potatoes, and onion and stir well to coat with butter. Cover the saucepan or pot with the lid,cook it with low temperature, stirring it. 160;frequently,for about 15min until the vegetables is softening. Add stock and milk,season it with salt and pepper. Bring to boil, reduce heat and simmer for another 20 min until vegetable tender.

INTERNAL PAGES

suddencooking.blogspot.com

1

Woel's Place: December 2007

http://suddencooking.blogspot.com/2007_12_01_archive.html

Monday, December 10, 2007. Leek and potato soup. 2 large leek,sliced. 250g potatoes, diced. Little chives to garnish. Melt the butter in a large saucepan or pot. Add in leek, potatoes, and onion and stir well to coat with butter. Cover the saucepan or pot with the lid,cook it with low temperature, stirring it. 160;frequently,for about 15min until the vegetables is softening. Add stock and milk,season it with salt and pepper. Bring to boil, reduce heat and simmer for another 20 min until vegetable tender.

2

Woel's Place: November 2007

http://suddencooking.blogspot.com/2007_11_01_archive.html

Wednesday, November 28, 2007. Main course of the day. One handful of baby french bean. 1/3 of a carrot. 4 cloves of garlic(chopped). 400g of greenback flounder(fillet). 2 tbs of butter. Salt and pepper to taste. Few slices of lotus root. Fillet the fish, season it with salt and pepper. Cooked the pak choy, carrot, and baby french bean ina pot of boiling water for about 1 min.Cooked it seperate. Use a pan, add in oil and pan-fried the fillet for 1-2 min high heat. Serve it when still hot. SPM is over....

3

Woel's Place: Books

http://suddencooking.blogspot.com/2007/11/books.html

Tuesday, November 27, 2007. Almost a month nt blogging. no mood to post anything yet. But how? I still have to get something written on my blog so my html counter will go on and on and on. SPM is over. Its a relief, no need to flip any of my biology, chemistry or physics books anymore. NEVER! Its time to move on, moving on to the next stage. Its cook. Mom, what is this, where can we get this? So basically this "Ingredients" is to show and explain to you those ingredients around the wo...I think its time ...

4

Woel's Place: Main course of the day

http://suddencooking.blogspot.com/2007/11/main-course-of-day.html

Wednesday, November 28, 2007. Main course of the day. One handful of baby french bean. 1/3 of a carrot. 4 cloves of garlic(chopped). 400g of greenback flounder(fillet). 2 tbs of butter. Salt and pepper to taste. Few slices of lotus root. Fillet the fish, season it with salt and pepper. Cooked the pak choy, carrot, and baby french bean ina pot of boiling water for about 1 min.Cooked it seperate. Use a pan, add in oil and pan-fried the fillet for 1-2 min high heat. Serve it when still hot.

5

Woel's Place: Stocks- The key of great taste

http://suddencooking.blogspot.com/2007/10/stocks-key-of-great-taste.html

Saturday, October 20, 2007. Stocks- The key of great taste. I have provided a basic stock recipes, I suggest you try making it at lest once before using those canned stocks.The canned stuff is very convenient. I use it myself occasion. But making stock is not as hard as you may think. And the canned stuff is usually not much more than salty water. 1kg of chicken breast and chicken bones . 2L of water . 3 celery stalks, chopped. 2-3 carrots, sliced thick, no need to peel. 1 bay leaf( optional).

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Woel's Place

Monday, December 10, 2007. Leek and potato soup. 2 large leek,sliced. 250g potatoes, diced. Little chives to garnish. Melt the butter in a large saucepan or pot. Add in leek, potatoes, and onion and stir well to coat with butter. Cover the saucepan or pot with the lid,cook it with low temperature, stirring it. 160;frequently,for about 15min until the vegetables is softening. Add stock and milk,season it with salt and pepper. Bring to boil, reduce heat and simmer for another 20 min until vegetable tender.

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